In a large bowl, combine soy sauce, brown sugar, minced ginger, minced garlic, and black pepper. Add chicken thighs, ensuring they're well-coated. Cover and let marinate for at least 30 minutes.

Heat vegetable oil in a large pot over medium heat. Remove chicken from marinade, reserving marinade, and sear chicken skin-side down for about 5 minutes until golden brown. Flip and cook for an additional 5 minutes. Remove and set aside.

In the same pot, pour in reserved marinade along with chicken broth and water. Stir to combine and bring to a gentle simmer.

Return seared chicken thighs to the pot and simmer covered for 25 to 30 minutes until tender and fully cooked.

Cook jasmine rice according to package instructions until fluffy.

Slice chicken into bite-sized pieces and serve over jasmine rice, ladling broth over the top. Garnish with green onions and cilantro.